BEST RECIPES EVER – the 15 hour potato
The VIRAL 15 hour potato recipe – iconic crispy layers of heaven
To kick off my TOP 10 RECIPES EVER, we’re going big. Like, crispy-layered-potato-perfection big. It’s the one. The only. The VIRAL 15 HOUR POTATO. Yes, the internet-breaking potato that’s racked up over 2.9 million likes on TikTok and inspired hundreds of recreations. It’s buttery. It’s golden. It CRUNCHES. And once you’ve made it, you’ll understand the obsession.
Now, I know what you’re thinking. “15 hours?!” But before you change tabs, let me break it down: the actual cooking time is just around 3 hours, it’s the 12-hour fridge part that results in the long wait. So technically, most of that time is just the potato chilling (literally). It’s all part of the process to get that iconic structure and satisfying slice.
And honestly? Worth. Every. Second.
Why is it called the 15 hour potato?
The name is a nod to the method. You’ll layer your thinly sliced potatoes (with military precision if you’re me), slow-cook them in the oven until tender, press them overnight to set, and then slice and fry for maximum crunch. The result? A stunning loaf of layered potato that’s as crispy on the outside as it is soft and buttery inside.
Top tips for perfect 15 hour potatoes
Use a mandolin for even slices – but please use a finger guard. I’ve seen enough kitchen injuries to last a lifetime.
Don’t skip the fridge – that 12-hour fridge stint is what creates that iconic layered effect. You need patience here!
A loaf tin works best for compactness and even slicing later. Wider dishes can be too shallow and may fall apart when frying. Plus you’d need to slice wayyyyy more potatoes and even that’s too much for me.
Weigh it down! Use tins or something heavy to press down the loaf overnight and eliminate air gaps.
- Trim the edges – prior to frying, you’ll want to trim away any flyaway pieces as these will catch and break off anyway. We want neat squares or rectangles of perfection.
- Use a starchy potato – this will help the layers stick together. I’m fond of a Maris Piper potato.
Want a family-sized shortcut?
If you’re short on time or cooking for a crowd, you might want to try my family-style 15 hour potato version. It still gives you those dreamy flavours, but with less faff and fewer fiddly bits.
Why this potato recipe went viral
Besides being visually iconic, it’s a textural masterpiece. People love seeing the knife slice through those compacted potato layers, followed by that addictive ASMR crunch. It’s potato engineering at its finest – and the perfect dish to impress guests, treat yourself, or just show off a bit on Instagram. Behind the beauty there’s also that incredible taste.
FAQs – 15 hour potato edition
Why does it need 15 hours?
The name comes from the overall process: slow cook (3 hours), then the fridge cooling period (12 hours). Trust me, it’s worth the wait.
Can I make this vegetarian or vegan?
Yes! Check out my veggie 15 hour potato, which uses vegetable suet instead of beef dripping. I’ve also got versions with cream and garlic confit – the flavour combos are endless.
Do I have to deep fry them?
Not necessarily – you can shallow fry, but for that signature crunch, deep frying is best. I have tried air frying and as much as I love an air fried chip or roastie, it’s not quite as good as deep fried on this occasion.
What potatoes work best?
Go for a floury potato like Maris Piper or King Edward. You want that starchy, fluffy interior to help the slices stick together.
Ready to join the cult of crunch?
I’ve been watching a lot of cult documentaries recently. Anyway, whether you’re here for the TikTok fame, the texture, or just a really excellent potato – this 15 hour potato is a must-try. Pair it with a garlic mayo, serve it alongside steak, or let it shine on its own with a sprinkle of sea salt. It’s not just a recipe. It’s a lifestyle. MAKE IT.
BEST RECIPES EVER – the 15 hour potato
By Poppy Cooks
https://www.poppycooks.com/recipes/best-recipes-ever-the-15-hour-potato/
Ingredients
- 200g melted beef dripping
- 1 tbsp sea salt
- 1.5kg maris piper potatoes
- 1 ltr vegetable oil
Metric
Imperial
Instructions
- Preheat the oven to 130°C/300°F/Gas Mark 2.
- Peel and thinly slice your tatties (using a mandolin is ideal for speed, consistency and ease but make sure you use a finger guard to avoid any accidents).
- Melt you beef dripping and mix in the salt and sliced potatoes. Now you need to work fast or just keep melting the beef dripping in the microwave as it sets quickly.
- Line a loaf tin and start layering one by one the slices of spuds.
- Place parchment paper on top and put in the oven for 3 hours or until tender.
- Once cooked, you need to add some weight on top so it’s compressed. I like to use tins. Then leave in the fridge for 12 hours to set. The waiting is the hardest part of the recipe.
- Once set, cut into little chunks or chip shapes and deep fry at 190°C until golden.
- Sprinkle with more salt and serve with anything you fancy…but these little blocks of deliciousness are good enough to eat as is.
6 Comments
Where do you get beef drippings?
Your local butchers or in the supermarket it’s sold as lard.
Can you fry in the Air Fryer?
They’re just not quite the same in the air fryer so would advise cooking in the oven. Jacket potatoes and chips are amazing in the air fryer though!
Would this work with lard instead of dripping?
You could try lard. Poppy also has recipes that use cream instead of dripping.